Food Honesty

Believe it or not, this past Monday marked the end of my second 12-week cooking demonstration series with the Diabetes Prevention Program!  Time flies when you’re having fun and keeping busy, which I have been.  In fact, since the spring, I have gotten involved with two other community health and nutrition efforts: a farmers market and the new Elm City Market cooperative in downtown New Haven.

One of the best parts of being involved with these types of ventures are the people I meet and get to observe.  While some individuals like to challenge me, others refuse to try my vegetables, and a few ignore me completely, I have, nonetheless, had some really great conversations over the past few months.  One of the most common questions I am asked is, “Why do you do this?”

The first time someone inquired, it gave me pause and I had to think, “why exactly do I do cooking demonstrations?”

The reality is, not only do I eat to live, but I also live to eat.

$5 Challenge

Three weeks ago on Saturday, September 17, 2011, I hosted a “$5 Challenge” dinner for myself and two of the luckiest people I know. *tooting my own horn*

The Magical World of Weeds

Despite what you may be thinking, I am not about to embark on a culinary (or public health) discussion of a particular plant of which I know nothing (no, really! nothing.).  Rather, I want to talk about the joys of eating leafy greens!

1 For The Money...

2 for the grow; 3 to get ready; now go, veggies, go!

 

Greetings all!  After a particularly long hiatus during which I was preparing cooking demos, applications for medical school, and doing all of those other things that magically seem to steal my time, I AM BACK!  And what a great time it is to be back.  Despite the beads of sweat betraying the presumed power of the fan blowing full blast right next to me, that great, hot summer sun is also my best friend because it produces some of the best looking, best smelling, and--even more important--best tasting vegetables of the year!  So let's get cooking!

Let the Demos Begin!

Until recently, I did not know that Rachel Ray began her career as a culinary star doing cooking demonstrations at a local market.  Although my personal and career objectives are quite different from the "EVOO" and "sammy" queen, these past few weeks have made me begin to feel a bit like a star myself.  More importantly, the need for and utility of effective nutrition interventions has never been clearer.

Food As A Common Language

Whether you've done some international traveling or not, I think most people would agree that "taking a spin" around the globe--go ahead; spin your globe a few times and see which countries pop up in front of you--attunes each of us highly to the vast differences that exist between countries, regions, and even neighboring towns.  Both psychologists and my personal experiences suggest that we each naturally tend towards "like" and feel somewhat uncomfortable when surrounded by the unfamiliar.  For example, how many times have you heard a travel story that goes something like, "I was in Dubai and met this awesome couple from--believe it or not!--the town next to mine; we spent my entire trip together."?

While I definitely do not discount the value of seeking comfort in things we know, I think the challenge of finding something we can all relate to is both fascinating and necessary as sometimes the only familiarity you will have with your surroundings are those new and different things you've taken notice of.

Somewhere between the crocodiles coming out of the Chao Praya River and crossing the street in  Bangkok, Thailand; chatting with bearded, wool-wearing fisherman-artists in Alaska; cleaning window glass out of the car, along with the "soccer ball turnip" some kids had been kicking around in Sevilla, Spain; and "investing" in individual squares of toilet paper in post-Communism Lithuania in the public restrooms, I became desperate to find some commonality with the rest of the world.  Though seemingly complicated, the answer was actually right in front of me, or rather, on the plate in front of me: FOOD.

Refrigerator Dollars and Sense

Happy Monday!  After a semi-long stint without a post, I am happy to be back and writing (I must admit as well that I was also semi-threatened with disownership as a friend if I did not get back into the "writing saddle" most immediately; admittedly, that was a much-needed push [thank you]).  For my abscence, I can only beg forgiveness, hope you did not spend too much time standing in front of your refrigerator staring in angst while contemplating what to make, and offer up an explanation... 

Explanation: as some of you know, I am working on applying to medical school this year. 

Translation: a lot of what was once "free time" for writing has become "study time" for reading.

Alas, all of this currently missing "free time" in my schedule struck a chord with me about the likelihood that many of you find yourselves lacking extra hours in your days as well.  Accordingly, I thought it was high time that I stop hinting about the utility of learning how to better manage both time and money in the pursuit of deliciousness, and actually talk "refrigerator dollars and sense" with you.

Eating In: Breakfast, Lunch, and Dinner

It is no secret that eating out is, more often than not, more expensive than eating in.  And when freshness, quality, and healthiness are on the line, how do you really know what went in to making a meal if you did not make it yourself?  How do you know if it is worth the price paid?

A Dish For Every Season

Perhaps I only hinted at it last week, but I can see no good reason to delay sharing my #1 food mantra (besides "Deliciousness") any longer.  So here it goes...

*drum roll*

EAT FRESH.

"C" Is For: _______

For many years, people have teased me about being a walking advertisement.  I hear about a new restaurant on the radio and I will repeat the ad verbatim and go try it.  I read about a chef doing something totally unique and cool and I will go check out their place.  Along the same lines, I am very receptive to what I see on Travel Channel, Food Network, and Discovery Channel.

This past summer, while job hunting furiously, I took to watching Anthony Bourdain's "No Reservations" every afternoon.  Since then, my appreciation for this Jersey boy, turned New York City Chef, turned writer, turned travel television foodie (and probably turned many other things as well) has continued growing exponentially.  Besides having what I deem to be a super cool job, an amazing repertoire of culinary experiences (some of which I, admittedly, would not touch with a 10-foot pole), and a group of *extremely* talented chef friends, Tony has the privilege of influencing what I do with my weekends.

Okay, so maybe that is not one of the top bullet points on his resume, but it is, nonetheless, the back story for the story I am about to share with you.

Several years ago, Tony did a show about his hometown state: New Jersey (Collection 1 of "No Reservations").  Beyond the amusing cliches surrounding the Jersey Shore, the mafia, and Italian bakeries, this episode really caught my attention when Tony headed for "middle of no where New Jersey" to Bobolink Dairy & Bakehouse.

Accordingly, so did I this past weekend.

I've Got Gas

I have snow too, actually, as well as a few "throw together" recipes for those unplanned moments in the kitchen.

Only two days after the freezing, forgetfulness-filled--albeit fantastic--fricasseed frenzy, tragedy struck again.

Picture it.  It's mid-week, and I finish up at work several hours later than usual.  On my way home--a nippy twenty minute walk across town--I had dream up a dinner I could throw together in no time: grilled bleu cheese with onions and tomatoes, dunked into a piping hot bowl of roasted red pepper and tomato soup garnished with fresh basil, freshly ground black pepper, and a few chunks of bleu cheese.  All I could think was, "Yum.  Walk faster."

After what felt like an eternity of walking (15'F weather has that effect...), I made it home, psyched about preparing what would be a perfectly simple, yet incredibly satisfying and delicious, dinner.

Plan: proceed with normal evening routine.
1) Turn on heat
2) Take shower to mellow out before dinner
3) Prepare dinner
4) Enjoy dinner

Despite the seeming simplicity of my normal evening routine, I didn't even make it past step #1 "normally". 

Five Little "F" Words

After two weeks away on holiday, arriving home late Sunday evening to an empty refrigerator was cause for distress come my hunger Monday morning, but it was also an opportunity to dream up an amazing grocery list!

Here is the epic tale of Five Little "F" Words.